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Pickled Beet Salad

Close-up of Pickled Beet Salad with vibrant red and golden beets, crumbled goat cheese, fresh dill, and green tomato pieces on a white plate.
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A vibrant and refreshing Pickled Beet Salad made with tangy pickled beets, crunchy cucumbers, red onion, pistachios, and creamy feta cheese. Tossed in a light beet brine vinaigrette, it’s a perfect make-ahead side for any occasion.

Ingredients

Scale
  • 2 cups pickled beets – drained, cut into quarters (reserve brine)
  • 1 cup mini Persian cucumbers – chopped into 1/2 inch chunks
  • 1/4 cup red onion – thinly sliced or shaved
  • 1/3 cup feta cheese – crumbled
  • 1/4 cup pistachios – roughly chopped
  • 2 tablespoons fresh dill – chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pickled beet brine
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. In a small bowl, whisk together olive oil, beet brine, Dijon mustard, salt, and black pepper to make the dressing.
  2. In a large bowl, combine chopped pickled beets, cucumbers, and sliced red onion.
  3. Pour the dressing over the mixture and toss gently to combine.
  4. Cover and refrigerate for at least 2 hours (up to 12 hours) to allow flavors to develop.
  5. Before serving, add crumbled feta, pistachios, and chopped dill. Toss lightly and serve chilled.

Notes

  • This salad gets better the longer it sits—ideal for meal prep.
  • Use block feta in brine for the best texture and flavor.
  • Add nuts just before serving to preserve crunch.
  • Store in an airtight container in the fridge for up to 7 days.
  • Not suitable for freezing.

Nutrition

Find it online: https://recipeeasily.com/pickled-beet-salad-recipe/